Mushroom, Leek, and Blue Cheese Tart

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve with a green salad.

Ingredients

Shortcrust Cake Mix - 7.9 oz
Dried Chinese mushrooms - 0.4 oz
Olive Oil - 1 tablespoon
Leek - 2 pieces
Fresh Mushrooms - 8.8 oz
Blue Cheese - 3.5 oz
Chopped Sage Leaves - 1 tablespoon
Breadcrumbs - 0.9 oz
Cayenne Pepper - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Roll out the pastry and place it in a round tart pan (20 cm in diameter) with low edges, pressing it tightly, and refrigerate for 5 minutes.

Step 3

Transfer the dried mushrooms to a bowl and pour boiling water over them. Let sit for 5-10 minutes, then chop finely.

Step 4

Line the pastry with baking paper and fill it with peas or beans. Bake for 10 minutes, remove the paper with the peas, and bake for another 5 minutes.

Step 5

Meanwhile, heat olive oil in a pan over low heat and sauté the chopped leeks, chopped fresh mushrooms, soaked dried mushrooms, and thyme for 5 minutes until soft, without browning. Season with salt and pepper to taste.

Step 6

Spread the filling over the pastry. In a bowl, mix the crumbled cheese, breadcrumbs, and cayenne pepper. Sprinkle over the mushroom filling and bake for about 10 minutes until the pastry is cooked and golden brown.